Chickpea Noodle Soup

Chickpea Noodle Soup

Serves: 4


  • 2 tbs extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 cup thinly sliced celery (about 2 long stalks)
  • 1 cup carrots, peeled and cut into thin rounds
  • ¼ teaspoon salt, more to taste
  • ½ teaspoon ground turmeric
  • ½ teaspoon curry powder
  • 1 bay leaf
  • 1 can chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
  • 8 ounces whole wheat fusilli pasta
  • 2 tbs chopped fresh flat-leaf parsley, plus extra for garnish
  • 8 cups vegetable broth
  • Freshly ground black pepper, to taste


  1. Heat the olive oil in a large pot over medium heat. Add the onions, celery, carrots, and 1/4 tsp salt.
  2. Cook, stirring often, until the onions are translucent (approx. 5-7 minutes).
  3. Add the turmeric and curry powder. Stir for 30 seconds, or until fragrant.
  4. Add in the bay leaf, chickpeas, pasta, parsley, and broth.
  5. Raise the heat and bring the soup to a simmer.  Then, reduce the heat and simmer for approximately 15 minutes (until the pasta is cooked).
  6. Remove the pot from the heat and add fresh pepper plus more salt, if needed.
  7. Serve hot with parsley for garnish.

Variations & Notes:

  • This would be a delicious chicken noodle soup 🙂  Just swap out the chickpeas with 2 cups of chopped chicken (cut in large dice pieces).

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